yoboseyo
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Posts posted by yoboseyo
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18 hours ago, Baron d'Apcher said:
Do you still have the tongue?
yeap! that was going to make up the majority of the meat in my head cheese
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So in the end I took off the cheek muscle, for a few reasons, namely:
- guanciale in its essence is just fat around a sliver of meat, and you're supposed to cut off the edges before cooking, and if you're doing that with the cheek, then there's not much cheek left
- it's more work to remove the cheek with the jowl
- some of the cheek recipes, namely the ramen look good! I have 8 small bits of cheek here that I'd love to put to use.
Hope the guanciale turns out well! I've been addicted to this, and have been using it in place of bacon ever since I found out about it!
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10 hours ago, blue_dolphin said:
The whole head? Have you considered a dried pig face? 🙃
Unfortunately mine doesn't have ears, and it won't have a face after the jowl is removed so there's not much left.
8 hours ago, Chris Hennes said:What are you doing with the rest of the head? If you're making a pâté you could consider separating it out as a more solid inclusion.
Maybe a head cheese
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6 hours ago, Chris Hennes said:
I just include the whole cheek area when I am making guanciale. Honestly it never occurred to me to try to separate it out.
I was thinking that, but it's more work to remove it with the jowl, as you have to pry it out of its cavity. It's easy to remove the jowl just by cutting around the edge and ripping it off. Plus, as as different muscle I thought it might better suited to something else.
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I'm butchering a pig head to make guanciale. I'm not sure what I should do with the cheek muscle that's under the jowl. Is that usually a part of the guanciale itself? Since I'm curing, is there another charcuterie recipe for this muscle? Or should I just braise it or make it into mince?
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Sounds like I have nothing to worry about then! just it's a bit softer than I thought, but there's less salt than last time.
The recipe I used was this: https://ourdailybrine.com/how-to-make-rolled-pancetta-recipe/
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On 6/27/2016 at 2:39 AM, DiggingDogFarm said:
It's not uncommon for the liquid to be fully or partially reabsorbed.
that kinda defeats the purpose of letting it sit in the fridge, no? the excess salt won't get drained and it's going to take that much longer to dry.
I'll leave it in for a few more days and hopefully I get a palatable result. I'm not sure how to go about my next one so that this doesn't happen again, though
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I've heard it called garland chrysanthemum
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3 hours ago, DiggingDogFarm said:
Give it time.
Holding the exuded liquid in and leaving it in contact with the meat can be a bad thing.
Said liquid can contain high concentrations nitrite/nitrate which can cause nitrite burn...a greenish/greyish discoloration of the meat and other issues.
It's best to let that liquid drain away.
If there's a problem with salt/cure not clinging well to the meat, divide it and apply it in separate applications a day or two apart.
Grinding the salt/cure into a fine powder in a mortar and pestle will also help it cling well to the meat.
Some pieces of meat exude noticeable amounts of liquid, some don't.
Some pieces of meat firm up noticeable, some not so much.
The problem is, the I didn't drain the liquid away. The liquid just left the bag like it dried up or something. It's very odd...
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Yea, 10g was cure #2 (6.25% nitrite, ~3% nitrate)
Just wondering whether sealing the bag would've made a difference, holding the brine in.
Also I added ~60g sugar. I heard things about sugar making it soft, but I'm not sure.
If all else fails I'm going to just go with what the recipe says and leave it in the fridge for 2 weeks total and then hang it up. I wonder what the consequences of hanging it up soft are.
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Novice at meat-curer looking for advice. I'm making 2 pancettas this season.
The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it on the brine for too long, and the result was too salty. The meat firmed up in 2 days so I should've taken it out then.
For my second one, which is currently in the fridge, I used the equilibrium salting technique. I added about 100g salt for 3.5kg meat. The problem now is that it's not firming up seemingly at all! It has been 9 days in the fridge, and flipping it every day or 2. After 6 days, however, there was no pool of brine left. I put the meat in a folded over but unsealed bag. Did the brine evaporate or resoak into the meat?
Any advice on how to continue would be appreciated.
cacio e pepe (pasta w blk pepper and romano cheese)
in Cooking
Posted
you can get pasta water very starchy if you use a saute pan and no lid